Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Celery & Parmesan salad from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips by Ina Garten

  • shallots
  • anchovy paste
  • celery seeds
  • Parmesan cheese
  • lemons
  • parsley
  • walnuts
  • celery salt
  • celery hearts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate at least an hour before serving.

  • Skamper on January 31, 2018

    This is a favorite in our house. I've made the complete recipe several times, and a shortcut version has become my go-to for when celery gets down to the heart. I prepare the dressing and marinate the sliced celery, then serve it over greens. The dressing is delicious. I usually make a half batch, and 1 Tbsp of fresh lemon juice (plus the extra you put on the celery - Ina says it makes a difference and I take her word for it) is the right amount for us.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.